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KEERAI KOOTU

Keerai Kootu is a traditional and most popular kootu variety which is very healthy and perfect for the summer season. This helps a lot to over come the ulcer related issues. As this kootu is made of spinach,moong dal and coconut , its very good for babies too. The flavor of cumin seeds add extra flavor to the kootu. This can be served as side dish for thuvayal and vetha kuzhambu. I also prefer to eat this kootu by mixing it with rice. Its very simple and made very quickly. Lets look at the steps of making Kootu.

Preparation Time : 10 mints | Cooking Time : 30 mints | serves : 2-3

 

Ingredients :

 

Spinach / Palak - 2 cups chopped

Moong dal - 3 tbspn

Coconut - 3 tbspn

Cumin seeds - 1 tbspn

Pepper - 1/2 tspn

G. Chili - 1

Water - as required

Salt - 1 tspn

Sugar - little

Hing - 1 tspn

Turmeric - little

 

Temper:

Oil - 1 tbspn

Mustard seeds - 1 tspn

Urad dal - 1 tbspn

Red chili - 1

 

Preparation :

 

1. Take the moong dal and wash well. Soak for 15 mints . Pressure cook it with little turmeric for 3 whistle.

 

2. Add the coconut , cumin seeds , pepper , g.chili to blender and grind it to a fine paste. Wash the spinach 4 times as they have sand . Chop them finely. Add it to kadai along with salt,asafoetida, sugar and water and cook for 5 minutes. Then add the moong dal and mix well.

 

3. Once it starts boil add the coconut paste cook for 2 mints. Then turn off the stove. Temper it with mustard,urad dal and red chili and add to the kootu.

 

Keerai Kootu is ready to serve.

My Notes :

 

1. Adding sugar is to retain the green color . If needed you also add the cooking soda.

2. Spinach will get cooked very fast.

3. I added only little g.chili. If needed you can increase the g.chili or add the sambar powder.

 

 

 

 

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